Wie man Macarons macht | SWR Handwerkskunst

You belong to the classic of French pastry. Die with the macarons. Daniel Ribert and Joël Sturm know their secrets. Das Baiser-Gebäck has a real Triumphzug behind him. But how are the Thaler mit der leckeren Füllung made? Visambourg in the Alsace. The city lies directly on the border of the Palatinate. Since more than 40 years, the Conditor-Master Daniel Ribert has been working This is his business. I have different kinds now. Who am most going, are the Chocolate, I'm going to die with Cassis, Emanuel. The biggest Zutat is Mandeln. We got that here, Mandeln. But of course Mandel powder. And this Mandel powder must be pretty fine. A certain, as the man says, Humidity too. Not to smoke, not to dry. It's very important, for all the Macarons to go. But the most important thing is that it's beautiful. The macarons in France are all mit geschältem Mandel. For the manche biscuit we take Mandel already. But for macarons it must be cooked. Because the Haut von dem Mandel brings nothing up to us. That's right. We're making the water now in the sugar cane. This is being purchased at 121 Grad. That's already a mass, as we do here, I'm in operation every afternoon. I have two crews, one in the morning, one in the afternoon. And the mittags make mainly the macarons. Daniel Ribert is one of the best pastry chefs in France. The macarons are not only sold in the shop in Visembourg, But also sent. Joel Sturm is also Conditormeister and Head of Production. The macarons are his special area. This is a sugar thermometer. The thermometer goes up to 200 degrees. It is important that man bis 121 Grad den Zucker kocht I'm going to eat some macarons. In Puderzucker und Mandelmasse comes now the Eiweiß dazu. Und Farbstoff is already in, rotor Farbstoff. He's got some macaroni. This is the dye they gave to Mandelmehl. This is the red paint, Lebensmittelfarbe. This is the red paint of Schildkläusen. And this is... It is also used for other food colorings. And from this powder we make only 20 grams on this mass, Who's there? Only 20 grams of them, very little. But that's a beautiful color, Very mild color and a natural color. Mandelmehl, Puderzucker, Eiweiß and der Farbstoff are now being merged. The color is schmacklos. It serves only the most beautiful optics of the macarons. The sugar water's not hot enough yet. But the colour has its effect on the enphaltic. When you're all in white, it doesn't look so good. The color is already dragging... The eyes and the heart are already... But one must be very careful. It's a food coloring and a high-quality coloring. There is no danger. The Rührwerk next door is being destroyed. The sugar water has now reached 121 degrees. Macarons are not considered to be very easy to prepare. You require precision in points of temperature and temperature. Joel Sturm gives the sugar to the egg. The macarons are from Paris. Big Conditors, I will now not say a name. The great confectioners in Paris have been making macarons for years. And a very special, very great Konditor, I know him well personally, ein Freund von mir, He brought these macarons back to life ten, 20 years ago. With different tastes. And today is not the most important product for us. But we already make very, very large productions of macarons. Back to the Eiweiß. It's become stiff. Der Zucker has made sure that it is still cremig. Ganz wichtig ist es, darauf zu achten, to watch and to listen That there is no longer any Eigelb in Eiweiß. It's a small spinner, and it won't get stiff. I have about half of them now. I'm going to the Mandelzuckermasse. It's going to mix up, and then it's all coming back in. And then it's mixed again and finally again with the Hand. The Handarbeit must be. Because the Mass is very festive, and when all this comes back here, Then it may be, that still Klumpen zum Schluss are in. The pastry shop in Visembourg Over the years, it has become more and more well known. You are counted among the 50 best in France. And the reputation is out. Joel Sturm and Daniel Ribert They produce a lot more macarons today than they used to. We're doing it already a few times a week. 5,000, 6,000, 7,000, 8,000 macarons. I'm not going to eat them. You must already give gas, already have sticks, I'll see you later. The Siegeszug der Macarons started well over 20 years ago. With new ideas, the conditions of the Parisian traditions have changed. They used less sugar and created new flavors. The taste of the macaron is banal and sweet. Two cookies, which were glued together with a cream. The French and German The Baiser-Gebäck was further developed. The macaron in its present form is not yet so old. This is the beginning of the last centuries. Starting now... 20s, 30s, 40s... After the war, it was right to make macarons. There are different kinds of macarons. But these macarons come from Paris. And it has become a trend, but worldwide. The Mandelmehl, Zucker und Eiweiß is now ready to be prepared. The Elssser is in the backstube of his parents' grandmother. I 'll give him a practice. The famous Conditioner Gaston Le Nôtre in Paris. From there I took many new ideas with me. Also about the Zubereitung von Macarons. I worked a lot at Le Nôtre before in Paris, In the 70s, 80s-Jahren. Then I'll have to learn from them. We've already started with Le Nôtre. But now with the others, Pierre Hermé and the others, They bring a new wind. I've been at war for 20 years. This is already a top-of-the-line product. It's also a luxury product. Macarons in Paris, that belongs today to the French gastronomy. That's great. The Mass for the Scales of Macarons will now be portioned. They don't make them anymore, like before. Now we make this Mass, which comes in the Machine rein. That's what this dresser machine is. That is, when man grows Mengen macht. I'll show you exactly how we do it here, in gross amounts. We all work with dressing machines. This goes first to the regularity in the product and also much faster. Dressers mean in the back room. The Commission has not yet adopted a decision on the application of the measures provided for in this Regulation. The dresser machine is spritzt the Schalen der Macarons On the back and portioned into equal-sized units. You won't need much longer. Joel Sturm makes sure that the Backpaper and the Blechen have it. After that, the macarons will be on the rüttler. The average size of the And the Shalens become flatter. It must be rütteln, then... you understand? If you don't understand, then it may already be, When the Mass is celebrated, the macaron will be so high. High macarons can't be used by the Conditioner. The macaron and itself is very sweet. It is only Zucker, Eiweiß und Mandeln. And the problem is, when the price is too high, Then it will be too sweet. The filling is ensuckert und gibt Geschmack, Aroma. The Schönste brings no taste. But it's a more neutral taste, you understand? The Schalen der Macarons are not the Geschmacksträger. You are only closing the filling, The latter will be repaired. You are the taste of the house. Pure Kakao Powder is coming up. Jedes Macaron needs two shells. There's a few things to do. His success has forced Daniel Rebert to do this. Fast and efficient to work. Earlier, the Macarons von Hand were also served. My Spritzbeutel, you know? But it's much more expensive. There goes a lot more work and makes the boys tired. The machine is even simpler. Of course, before he did everything with Spritzbeutel. But in the present day, everything is done that way. That's a good machine. Joel Sturm is going to die Macaronschalen in the Oven. They're being turned back at 135 degrees. Then come the Füllung dran. Now we make the chocolate here, it will melt. This is my chocolate, a milk chocolate. 44 percent of the Kakao. From the Dominican Republic. The Dominican Republic. I developed it for myself, with my boys here. And that will be made at Valrhona, for us. The chocolate became the nursery in Weißenburg. I'm going to be a good boy. Here you go. The Füllung der Macarons in the Manuell It's made of chocolate. We're going to die now. While they support the Schalen further. 25 minutes to stay in the oven. This is Zucker, Himbeermark, Sahne und Eigelb. It's all coming in here now and it's heating to 85 degrees. He's got a beer and chocolate. They are the main components The filling for the macarons in Manuell. An der Basis immer eine englische Creme. It is a French cream. - I'm not going to. Creme anglaise, so French. And that's always such a base. That means we have Cremeux. This English cream is then heated to 85 degrees. Watch out, don't go too high, or there'll be cooked eggs. Then they have such an Egg Geschmack. In der Creme comes that not so good an. Deswegen 85 Grad abkühlen. This is the first time I've been to the airport. And then you will see, There's the chocolate mix. Precision is also important in the filling. Joel Sturm with the Zutatenmengenlehre. Sahne und Himbeermark, the half of an Eigelb. And then there's the half vom Eigelb and the Zucker. That's the ideal mix. And 85 degrees, that's when I stocked up. Then it will be dickfluissig. Back to the chocolate. So, this is the Schmolzen Chocolate. We'll use them for the cremeux. Die muss eine Nacht in der Etüve in there, we French say. And now it's prepared with the Crème anglaise. So, now we're going to make the Michung. From the cremeux Emanuel with Himbeer. That's what we'll do in three days. And Joel will make the mix. And I'm going to make three Mal der Cremeux rein. That is the principle of a mayonnaise. If you re-write everything, there's nothing. You have to slowly make the oil in the mayonnaise. Here is the same principle. See you're starting, you say a bit of Scheiben. That must be nice. And then slowly it goes together. Chocolate and Himbeermasse combine only slowly. Do you want to take a picture? No, no, not at all. That's the second Michung. If you see, the Evolution von der Mischung. You are very beautiful. That's very important. If you eat the macaron tonight, it must be pretty creamy. And not so... In French it is eine Emulsion. It's an emulsion. While the Macaronschalen continue in the oven back, Come to the filling of the heavy equipment. That with the Stabmixer is very important. The creamy filling is called in France Garnasch. If chocolate is in play. These garnasch will come in then. And will be frozen for 24 hours at 10-12 degrees. Tomorrow it will be refilled in the macarons. The Garnasch was overnighted in the Kühlschrank. Mittlerweile are the Schalen fertig. That they have behaved in the back like on the carousel, I'm not going to. So that the heat regularly das Ganze back. If it's strong, blow it only from one side. Then we will die. The macarons are in the oven. I'm working on Daniel Rebert and the filling. These chocolates, the garnasch, that we made yesterday, It's been a night since I've been crystallized. She is pretty creamy. Now we fill the macarons with this mass. That's very important to me. It's a lovely filling. That goes then zart in Essen. If man is the macaron, it is beautiful. This is a cremeux raspberry. We always try to go in this direction. Then the others' macarons will be finished. It was important, It's that man macarons aren't always kept cool. Always in the Kühlschrank. Don't let him stand out there. Macarons are very delicate. They're drying out very quickly. Die Sahne, der Himbeer can quickly become sour. That's too bad. The macarons are not long-bar. After 3-4 days they should be consumed. But a man can freeze them without a thought. The taste remains. It's very important. If you die with the macarons back, That the gut gets dry. One or two hours. It can already be, That the macarons are on the spot. That's not... This did not happen during the manufacture of these macarons. Perfectly, they will be. If man präzise arbeitet. If man präzise arbeitet is a man who is not working. So are Joel Sturm and Daniel Riber. And there you go. The pastry chef loves also to Germany. I'm from the Englern in Mannheim. With various customers in the Palatinate, many macarons were sold. You don't have to worry. These macarons Emanuel are sold in the shop in Wissambourg. Have you seen these crafts? Write your opinion in the comments. Don't forget, subscribe to the channel.